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Thai Inspired Meatloaf with Sweet Chili Glaze

For a long time now I have had a bit of an obsession with creating a unique meatloaf recipe that I could call all my own. I became deadset on the magic to be in a homemade, sweet and spicy ketchup like glaze. I racked my brain endlessly thinking of what exactly creates a sweet and spicy flavor. I was determined to avoid honey and crushed red pepper. It felt too obvious.

Then one day when I again challenged myself to think of sweet and spicy sweet chili sauce grabbed onto my brain and wouldn’t let go. Tomato…and sweet chili sauce. Both ingredients have a strong presence in Thai cuisine, I had at last found my direction.

The loaf itself is packed with a ton of basil, garlic, and green onion for freshness. Instead of the traditional Worcestershire sauce I tagged in a healthy portion of oyster sauce for that salty, funky flavor. And then we have the glaze: A combination of tomato, sweet chili, rice vinegar, amd fish sauce that aims to hold true to classic Thai flavors all in a classic Americana presentation.

Ingredients, the glaze:

2 tbsp tomato paste

2 tbsp Thai sweet chili sauce

1 tsp fish sauce

1 tsp soy sauce

A splash rice vinegar

A pinch of salt

Stir everything together and set aside.

Ingredients, the loaf:

1/3 cup quinoa

1/2 cup water

1 lb ground beef

1 lb ground pork

1 cup roughly chopped basil

1 1/2 tbsp sriracha

1 tbsp oyster sauce

5 green onions, finely chopped

10 cloves garlic, minced

1 egg

2 tsp salt

1/2 tsp pepper

Preheat the oven to 350. Boil the water. Once boiling reduce heat to low, add the quinoa, and cover. Cook until all the liquid has absorbed and quinoa is fully cooked, about seven minutes. Set aside and allow to cool.

In a large bowl using your hands mix everything until just combined. Be careful not to overmix. Place the meat mixture either into a loaf pan or on a foil-lined baking sheet and cover with half of the glaze. Cook for 45 minutes. Take out of the oven and cover with the remaining glaze. Cook for another 15 minutes.